Skirt Steak With Lemon and Chili-Roasted Potatoes

steak-potatoes
Photo by Kana Okada
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 577 calories
    • Calories 44 calories from fat
    • Fat 17 g
    • Sat Fat 8 g
    • Cholesterol 99 mg
    • Sodium 1085 mg
    • Protein 49 g
    • Carbohydrate 30 g
    • Sugar 1 g
    • Fiber 4 g

Ingredients

  1. Check 1 1/2pounds new potatoes, halved
  2. Check 3tablespoons olive oil
  3. Check 1teaspoon chili powder
  4. Check 8 sprigs thyme
  5. Check Kosher salt and pepper
  6. Check 1 1/2pounds skirt steak
  7. Check 1 lemon, quartered

Directions

  1. Heat oven to 425° F. In a roasting pan, toss the potatoes, oil, chili powder, thyme, 1 teaspoon salt, and ¼ teaspoon pepper. Roast, stirring once, until golden brown and crisp, 40 to 45 minutes. Transfer to plates.
  2. Heat broiler. Wipe out the roasting pan. Season the steak with 1 teaspoon salt and ½ teaspoon pepper. Broil the steak to the desired doneness, 3 to 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 5 minutes before slicing. Serve with the potatoes and lemon quarters.